Whole garlic roasts in foil until its cloves turn soft and sweet, then joins a white wine and shallot reduction cooked nearly dry, blanched almonds, and vegetable stock in a mellow sauce seasoned simply with sea salt.
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Heat oven to 350°F.
Peel off papery outer layers from garlic head, cut off top third of head, rub cut surface with 1 tablespoon olive oil, and wrap garlic in aluminum foil. garlic for 45-60 minutes or until cloves are soft. When cool enough to handle, extract paste from garlic head and set aside.
In 8-inch sauté pan, over medium-high flame, reduce white wine with shallots until almost dry (au sec).
In blender combine shallots, garlic paste, almonds and vegetable stock. Through feed tube, slowly add remaining 1/4 cup of olive oil. Blend until creamy. Season to taste.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
